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    Home » Recipes » Dinner

    Published: Feb 24, 2023 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 9 Comments

    Vegan Kale Pesto

    5 from 6 votes
    JUMP TO RECIPE WATCH VIDEO
    Vegan Kale Pesto

    Vegan Kale Pesto is a delicious way to get your greens in! It's vibrant, packed with flavour, and a great alternative to traditional basil pesto. Made in 5 minutes, it's so good stirred through pasta for a very fast & easy meal!

    Here's the deal. Pesto. But not your average pesto. Today we are making pesto from kale. It's a very delicious way to get lots of greens in!

    Vegan Kale Pesto is deep green with a chunky, nutty texture and a really great depth of flavour. Kale also happens to be generally a lot cheaper than basil which helps make this recipe a real winner!

    In this post - Everything you need to make my Vegan Kale Pesto recipe:

    Jump to:
    • Ingredients
    • How To Make Vegan Pesto
    • Serving Suggestions
    • Storing Pesto
    • Recipe FAQs
    • Recipe
    • Reviews & Questions

    Ingredients

    To make Vegan Kale Pesto you will need a few minutes of time and these ingredients:

    And a few ingredient notes:

    • Nuts - Almonds in pesto are delicious and I love to use them for this recipe. If you don't have any though, walnuts, cashews and pine nuts also work well. Sunflower seeds or pumpkin seeds are a great nut-free alternative.
    • Kale - Any variety of kale is fine to use. It makes a great alternative to the usual fresh basil.
    • Nutritional yeast - This gives the cheesy, umami flavour of parmesan. It is much cheaper, it's naturally dairy-free, and it gives WAY more flavour than using store-bought vegan parmesan cheese. Important when it needs to stand out against the strong kale flavour.
    • Extra virgin olive oil - A good quality one for the very best flavour. Whilst I recommend using extra virgin olive oil for the best results, you can substitute water to make the recipe oil-free. You will need a little less though.

    How To Make Vegan Pesto

    Making Vegan Kale Pesto is incredibly quick and easy. In fact, it can be ready in about 5 minutes. Simply add the ingredients (reserving half of the almonds for later) to a food processor and blend until it's at your desired consistency. I like mine thick but still a little chunky.

    Adjust the thickness to suit your preferences by adding more olive oil, water, or a combination of both, and check the seasoning. Finally, add the reserved almonds and pulse until broken up but still with lots of texture. Then it's ready to store or use!

    Serving Suggestions

    I love this pesto stirred through freshly cooked pasta with a sprinkle of grated vegan parmesan cheese, but there are lots of other ways to use it including:

    • In my Creamy Vegan Pesto Pasta Salad.
    • On pizza instead of pizza sauce, or as well as!
    • In sandwiches, paninis, and wraps.
    • With flatbreads.
    • On grain, pasta or rice bowls.
    • On roasted vegetables.
    • Tossed through steamed new potatoes.
    • To flavour soups, sauces, and stews.
    a bowl of spaghetti tossed in kale pesto

    Expert Tip - When serving with pasta, scoop out a cup of starchy pasta water before you drain it. When mixing the pesto through the hot pasta, add a little of the starchy water to let down the sauce. It will thin it a little, make it glossy, and encourage it to cling and coat the pasta really well.

    Storing Pesto

    Store Vegan Kale Pesto in an airtight container in the refrigerator for up to 7 days. It can also be frozen for up to 3 months. I love to freeze it in ice cube trays so I can just pop out a little at a time. It's ready for a quick meal at the drop of a hat! Remove from the freezer, place in a container and allow to defrost either overnight or on the counter if you need it more quickly.

    Recipe FAQs

    Why is my vegan kale pesto bitter?

    There is no denying that raw, blended kale is quite pungent and has a strong flavour. With the other ingredients though this should be balanced out. Feel free to play around with the ingredient ratios to suit your tastes and be sure to taste as you go. More almonds, salt, nutritional yeast and extra virgin olive oil will balance out any particularly bitter kale flavour.

    If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!

    Recipe

    a jar of vegan kale pesto

    Vegan Kale Pesto

    Author: Melanie McDonald
    5 from 6 votes
    Vegan Kale Pesto is a delicious way to get your greens in! It's vibrant, packed with flavour, and a great alternative to traditional basil pesto. Stir through freshly cooked pasta for a very fast & easy meal!
    PRINT PIN SAVE Saved!
    PREP TIME: 5 minutes minutes
    COOK TIME: 0 minutes minutes
    Total Time 5 minutes minutes
    Servings 6 Servings (makes about 1 ½ cups total)

    Ingredients
      

    • 7 to 8 large kale leaves
    • ½ cup (120 mls) extra virgin olive oil
    • 3 large cloves garlic
    • ½ cup (32 grams) nutritional yeast
    • ½ cup (72 grams) raw almonds
    • ¾ teaspoon sea salt , plus more to taste
    • ¼ teaspoon freshly ground black pepper , plus more to taste
    • water to thin

    RECOMMENDED EQUIPMENT

    • Food Processor
    Prevent your screen from going dark

    INSTRUCTIONS
     

    • Wash the kale and strip the leafy parts from the stems. Discard the stems and roughly chop the leaves.
    • Add the kale, olive oil, garlic, nutritional yeast, roughly half of the almonds, and salt and pepper to a food processor.
    • Process until it becomes a thick, slightly chunky pesto.
    • Add more olive oil or a little water to thin as desired and check the seasoning, adding more salt and pepper if necessary.
    • Add the remaining almonds and pulse until they are chopped but not too small. A nutty, chunky texture is really good! 

    NOTES

    Use immediately or keep in a jar in the fridge for up to 7 days. It also freezes well for up to 3 months. I like to freeze mine in ice cube trays so I can pop out just what I need. 

    NUTRITION

    Serving: 1serving | Calories: 219kcal | Carbohydrates: 6g | Protein: 5g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.001g | Sodium: 245mg | Potassium: 325mg | Fiber: 4g | Sugar: 1g | Vitamin A: 4983IU | Vitamin C: 47mg | Calcium: 153mg | Iron: 1mg
    Did you make this recipe?Rate it & leave feedback in the comments section below. I love seeing your remakes too. Tag @avirtualvegan on Instagram! 🌟

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      Recipe Rating




    1. Karen says

      April 30, 2023 at 9:04 pm

      5 stars
      This recipe is a crowd pleaser!
      Love it but would recommend adding juice of one lemon which I did.

      Reply
    2. Theresa Martin says

      October 21, 2021 at 5:43 am

      I would like to make this but with parsley rather than kale. The reason being the late fall garden harvest is full off parsley. Any thoughts on whether parsley would substitute well.

      Thank you

      Reply
    3. Susan says

      July 09, 2020 at 6:02 am

      5 stars
      What a fabulous way to use kale! We get a lot of kale from our CSA and this recipe has just become my favorite way to use kale!

      Reply
    4. Karen Haworth says

      February 28, 2020 at 12:19 pm

      5 stars
      Just made this as a filling for tortellini. I thought I would have to add fresh basil For flavor. I was wrong. Great recipe...I will let you know how the tortellini turns out! My only addition.was crushed red pepper because I love it!

      Reply
      • A Virtual Vegan says

        February 28, 2020 at 12:47 pm

        I'm really pleased you are liking the pesto. I can imagine how good that tortellini will be. My mouth is watering at the thought. Enjoy!

        Reply
    5. Lucile says

      September 10, 2019 at 12:36 am

      Hi,

      I just made the recipe (without the nutritional yeast because I didn't have any on hand so I put in some capers and a squeezed lemon's juice instead). The texture and colour are great, however there is a very bitter aftertaste that is very off-putting especially for the kids. First taste is fresh and green and immediately after, comes a very bitter flavour.
      Does the fact of letting it sit in the fridge a couple days make it less bitter ? Any tips otherwise to counterbalance the bitterness ?
      Thanks !

      Reply
      • Melanie McDonald says

        September 10, 2019 at 9:42 am

        Kale does have a pungent taste when it's blended up raw. That is balanced with the cheesiness of the nutritional yeast and the flavour of the almonds though. They all balance each other out nicely. The nutritional yeast is a BIG part of this recipe. It just isn't the same without it. Capers have a salty, sharp taste and lemon juice is sharp so you probably haven't done yourself any favours by adding them instead. It's not a good balance.
        The kale flavour does mellow a little over a couple of days in the fridge when made as instructed, but as you haven't followed the recipe and the balance of flavours is off, I can't say whether yours will improve or not.
        The nutritional yeast would really help make it more appealing to your kids palates, but bear in mind that kale isn't the most kid friendly ingredient to begin with, (unless they happen to be real lovers of it which most kids aren't).

        Reply
    6. Al says

      March 18, 2016 at 3:47 pm

      5 stars
      The family loved it. We had it with pasta and made pizza!

      Reply
      • Allie says

        March 18, 2016 at 4:15 pm

        Thank you so very much! I look forward to trying out this recipe <3

        Reply

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